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Home » Recipes » Chicken

Giada Chicken Piccata Recipe

Published: Jun 25, 2021 · Modified: May 14, 2024 by Sarah Baumeister · This post may contain affiliate links · 9 Comments

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Giada Chicken Piccata is one of our favorite dinners. The combination of a tangy lemon butter sauce (with extra capers for us!) and the thin cut chicken breasts lightly floured and pan fried, is something special.

overhead shot of chicken piccata with thin slices of lemon scattered on top with capers and parsley to garnish. In a cast iron skillet.

Everyone in my family makes this Giada Chicken piccata recipe, from the famous chef, Giada De Laurentiis (with a little bit of recipe adaption, I will share below!). My mom made it while my sister and I lived at home. My sister made it for her family when she got married. And I make it too! It’s an easy weeknight dinner that’s just a notch above what’s expected.

For another tasty recipe inspired by Giada, try this Orecchiette with Baby Chicken Meatballs.

What is "piccata?"

Cooking something “Piccata,” is in reference to a method of preparing a thin slice of meat. In America, it is most often seen as “Chicken Piccata,” but this method actually refers to any type of thin cut meat served with capers in a lemony butter sauce. Other popular meats often used are swordfish and veal. Many people serve it will pasta, but it can stand on its’ own.  A nice spring salad would pair well too!

Ingredients

  • 6 tbsp. olive oil
  • 6 tbsp. butter
  • 1 ½ lbs boneless skinless chicken breast, thin cut
  • ½ cup flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 4 oz. jar of capers drained
  • 8 garlic cloves minced
  • ⅓ cup fresh lemon juice
  • ½ cup chicken stock or white wine (like sauvignon blanc)
  • fresh parsley as desired

Instructions

  • In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. 
  • While that is heating up, combine flour, salt, and pepper. Dredge chicken in the flour, coating thoroughly. 
  • Place half of the thin cut chicken in the skillet and brown on each side (5-7 minutes). Once the first batch is complete, remove to a plate, and add an additional tablespoon each of olive oil and butter. Repeat steps to brown the second half of the chicken. 
  • Remove second batch of chicken. Add remaining olive oil and butter to skillet, along with capers and garlic. Saute for 1 minute. 
  • Add in lemon juice and chicken stock and whisk to combine. Add chicken back to pan and simmer for 10 minutes, or until it is cooked through. 
  • Garnish with fresh parsley.

Recipe adaption

This recipe is based closely on Giada's piccata recipe. It's my favorite I have made, and it's such a staple recipe in our house, I never follow a recipe anymore, but originally, it was hers.

I chose to add garlic to my piccata sauce-- which isn’t traditional. But honestly, I think it works extremely well and tastes delicious. If you want to omit this, you can! The dish will still be flavorful.

How to slice chicken for chicken piccata?

The key here is to have thinly cut chicken breasts so that when you go to pan fry it, the chicken cooks quickly and stays juicy-- not rubbery. For this I like to do one of 3 things.

  • Buy thin cut chicken breasts. This is the easiest of the options, and they can be found at most any grocery store.
  • Butterfly the chicken. With a sharp knife, cut along the depth of the chicken to essentially half the thickness.
  • Pound the chicken thin. This creates large pieces and is a little more mess/work but it gets the job done.

What to serve with chicken piccata?

My absolute favorite thing to serve with chicken piccata is angel hair pasta or vermicelli. I love the delicate noodles and because the sauce is a thin butter sauce, it works well to stick to that pasta shape. Other things that you could serve with chicken piccata are mashed potatoes, steamed veggies, couscous, or rice! Because this is essentially lemon chicken with a little more kick to it, it is actually very versatile! A simple dinner salad would be lovely as well.

Looking for other delicious chicken breast recipes?

I have all of my delicious chicken recipes gathered in one place.

Some of my favorites are:

  • Parmesan Crusted Chicken Romano
  • Chicken in Lemon Shallot Sauce
  • Jalapeno Popper Stuffed Chicken Breast
chicken piccata featured

Giada Chicken Piccata

Sarah Baumeister
Giada Chicken Piccata has a wonderfully, buttery and acidic sauce with lemon and capers to take chicken breasts to a new level.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course dinner
Cuisine Italian
Servings 4 people
Calories 633 kcal

Ingredients
  

  • 6 tbsp. olive oil
  • 6 tbsp. butter
  • 1 ½ lbs boneless skinless chicken breast
  • ½ cup flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 4 oz. jar of capers drained
  • 8 garlic cloves minced
  • ⅓ cup fresh lemon juice
  • ½ cup chicken stock or white wine
  • fresh parsley as desired

Instructions
 

  • In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. 
  • While that is heating up, combine flour, salt, and pepper. Dredge chicken in the flour, coating thoroughly. 
  • Place half of the chicken in the skillet and brown on each side (5-7 minutes). Once the first batch is complete, remove to a plate, and add an additional tablespoon each of olive oil and butter. Repeat steps to brown the second half of the chicken. 
  • Remove second batch of chicken. Add remaining olive oil and butter to skillet, along with capers and garlic. Saute for 1 minute. 
  • Add in lemon juice and chicken stock and whisk to combine. Add chicken back to pan and simmer for 10 minutes, or until it is cooked through. 
  • Garnish with fresh parsley.

Nutrition

Calories: 633kcalCarbohydrates: 17gProtein: 39gFat: 45gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 157mgSodium: 869mgPotassium: 745mgFiber: 1gSugar: 1gVitamin A: 615IUVitamin C: 12mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!


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Reader Interactions

Comments

  1. TRINITY F GORZ

    April 23, 2019 at 9:00 pm

    Sarah,
    How do prepare your chicken breasts to get them to the desired thickness?

    Reply
    • Sarah

      April 24, 2019 at 10:44 am

      You can do three different things to make sure they are thin enough. The first is buying thin-cut chicken breast from the store. Otherwise I would try butterflying your chicken breasts and just cutting all the way through to make them thinner. Your final option could also be to pound out the chicken so that they are the correct thickness

      Reply
  2. leticia

    August 30, 2020 at 12:58 pm

    5 stars
    yummy yummy. Going to try this one for Sunday dinner!

    Reply
    • Sarah

      August 30, 2020 at 11:31 pm

      Yay! I hope you like it!

      Reply
  3. Michelle

    May 17, 2021 at 3:38 pm

    5 stars
    Had chicken piccata in Las Vegas years ago and I've always wanted to replicate it, thanks for sharing this recipe!

    Reply
  4. veenaazmanov

    May 17, 2021 at 4:40 pm

    5 stars
    A lovely delicious creamy recipe. Love the flavor of wine to this dish. Cant wait to try this recipe this weekend. Something unique and yum.

    Reply
  5. Chenée

    May 17, 2021 at 4:53 pm

    5 stars
    This looks so delicious! Perfect for a weeknight dinner!

    Reply
  6. Rika

    May 17, 2021 at 4:54 pm

    5 stars
    That looks so good and easy to make! I love chicken piccata and makes it once a month.

    Reply
  7. Michelle

    May 19, 2021 at 2:34 am

    5 stars
    Excellent tips and your piccata is gorgeous! I love that you added garlic

    Reply
5 from 6 votes

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Hi, I'm Sarah!

I am a wife, mother, and believer. I have been cooking since I can remember and love sharing recipes with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, anything and everything delicious.

About Sarah

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